Monday, August 3, 2015

Macaroni Pie

1 lb. elbow macaroni
2 eggs
2 Tbsp. butter
1 cup onion, minced
1/2 cup green pepper, minced
1 – 1 1/2 tsp cayenne (mild-hot)
1 lb. grated cheddar cheese
1 12 oz. can evaporated milk
1/2 tsp. salt

  1. Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
  2. Stir in cheddar, pepper, and onion. The smaller the peppers and onions are sliced, the less crunch the finished dish will have.
  3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. 
  4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. 
  5. Bake at 350° F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.
Notes: We like homemade mac and cheese at our house. This is one of several recipes we've tried. I would rate it as tasty, but not my favorite. Makes about 8 servings.

Source: Global Table Adventure

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